Sunken Mincemeat Cake

Name: Sunken Mincemeat Cake
Prep time: 60 min
Cook time: 60 min
Yield: 16
Cuisine: British
Ingredients: 200g soft Flora Buttery spread; 225 caster sugar; 275g self-raising flour; 1 tbsp baking powder; 4 medium free-range eggs; 1 tbsp semi-skimmed milk; 225g vegetarian mincemeat; 120g currants dusted in a little flour; [hd]You'll also need[/hd]; 25cm square baking tin, 45cm deep

Serves: 16

Ready in: 60 mins +

Cost Cutting Eco Friendly

Ingredients
Method

Ingredients:

200g soft Flora Buttery spread
225 caster sugar
275g self-raising flour
1 tbsp baking powder
4 medium free-range eggs
1 tbsp semi-skimmed milk
225g vegetarian mincemeat
120g currants dusted in a little flour

[hd]You'll also need[/hd]
25cm square baking tin, 45cm deep

method:

Preheat the oven to 180C/350F/Gas 4, and line your baking tin with greaseproof paper.
Place the spread, sugar, flour, baking powder, eggs and milk into a large bowl. Mix well for 2-3 minutes until a smooth paste is formed.
Gradually incorporate the mincemeat and currants. Turn the mixture into the prepared tray and level off the top to ensure an even rise.
Place into the preheated oven and bake for 40-45 minutes. By the end of the cooking time the edges should have retracted and the top will have sunken slightly. Remove from the tin and allow to cool.

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